Tony Chachere's Oven-Fried Catfish

Ingredients

1/2 cup yellow cornmeal

1 1/2 Tablespoon salt free Tony Chachere's creole seasoning

1/2 cup skim milk

1 pound catfish fillets

Directions: Preheat oven to 425 degrees. Coat a large nonstick baking sheet with cooking spray. In a shallow bowl, combine cornmeal and Tony Chachere's seasoning. Pour milk into a another bowl. Dredge fillets in milk and then in cornmeal mixture. Place coated fillets on baking sheet and spray each with cooking spray. Bake until cooked through, about 15 minutes. 

Kicked Up Sriracha Party Nuts

 

Ingredients: 

1 pound salted mixed nuts and pretzel sticks

1 egg white 

1 tablespoon Sriracha 

1/2 cup granulated sugar 

1/2 cup firmly packed light brown sugar 

Directions: Preheat the oven to 250 degrees. Line a rimmed baking sheet with parchment paper. Pour the nuts and pretzels into a large mixing bowl. In a separate bowl, whisk together the egg white, water and Sriracha for a minute, or until lightly aerated. Pour over nuts/pretzels and toss. In another bowl, whisk together the sugars. Stir into pretzels/nuts to coat. Using a rubber spatula, spread the nuts out in a single layer on the parchment-lined, rimmed baking sheet. Bake for 1 hour, stirring every 15 minutes. Serve warm or at room temperature. These can be stored in an air tight container for up to 1 month. Makes 4 cups.

Recipe from The Sriracha Cookbook by Randy Clemens